U.S. Senate Restaurant Bean Soup - cooking recipe

Ingredients

2 lb. small navy pea beans
hot water
4 qt. hot water
1 1/2 lb. smoked ham hock
1 onion
little butter
salt and pepper

Preparation

Take pea beans and wash thoroughly, then run hot water through until beans are white again.
Mine never look really white, just shriveled.
Put on fire with hot water, then take ham hock.
Rinse and put in pot with beans.
Boil approximately 3 hours in covered pot.
When done or almost done, saute onion diced in a little butter until lightly brown.
Put in soup and continue to cook about 1/2 hour.
Season with salt and pepper.
Do not salt until ready to serve.
Serves 8.